Tag Archives: leeks

Feuilleté Saumon Poireaux

Amazing recipe Anna Schaab brought back from her stay in France in early 2016, comprised of two types of salmon  and leeks in a cream sauce all wrapped up in a puff pastry.  Anna and William made it for us one evening after her return home and it is incredible.

550 g puff pastry (one package, thawed if using frozen)
2.2lb (1 kg) salmon filet, skin removed*
1 package sliced smoked salmon
500g leeks (3 large)
2 T butter, melted
1/2 a lemon, juiced
1/2 cup cream
1 egg, beaten
salt & pepper to taste

Clean and thinly slice the leeks. Mix with melted butter, then add lemon juice, cream, salt and freshly ground pepper. Combine well and set aside.

Take out the puff pastry and separate into two equal parts. Lay out the first on a baking sheet and brush with the beaten egg. Arrange 1/2 the smoked salmon on top, leaving 1/2 and inch border clear around edges. Pour some of the leek mixture over this and then place the prepared (skinless) salmon filet on top of this – you may need to cut the filet and arrange the pieces to fit like a puzzle. Be careful to retain the clear border. Pour the remainder of the leek mixture on top of the salmon, followed by the rest of the smoked salmon. Cover with the second piece of pastry and seal the edges. Brush with egg and place in the refrigerator for 30 minutes.

Brush with egg once more before baking at 400 degrees for 15 minutes. Lower heat to 350 degrees and back for 15 minutes more. Remove from oven and let rest for 10 minutes before serving.

* Skinning salmon is advanced cookery – there are YouTube videos that can show you how. 

Feuillete Sauman-Poireau.JPG


Dutch Baby

These are fun and delicious! How is it I never heard of a Dutch Baby until I was almost 50?  Most of them are sweet but this one makes a great simple supper.

1 c milk
4 large eggs
1/4 t salt
1 c flour
2 T olive oil
1 leek thinly sliced
3 cloves garlic minced or pressed
1 t dried dill or 1 T fresh, chopped
1 c grated cheese of your choice

non vegetarian option — add some ham or crumbled bacon or sausage

Whisk milk, eggs and salt in a medium bowl, then add flour, a little at a time, and keep whisking until the batter is smooth. Set aside.

Cut the end and top off the leek, and wash thoroughly. Cut in half lengthwise and then slice thinly.

Preheat oven to 425°.

Heat olive oil over medium heat in a 10 or 12 inch cast iron skillet. Add leeks and garlic and cook until soft. Add dill and cook a minute more.

Pour batter into skillet, transfer to oven and back until puffed and golden – around 15 minutes. Without removing the pan from the oven, carefully sprinkle cheese on top and cook a couple minutes more, until the cheese is melted and the Dutch baby is very puffy and golden brown. Serve immediately straight from the skillet.


Irish comfort food.  I love this dish!

3 T olive oil
3 T butter
1/2 head green cabbage, shredded
2 leeks, sliced thin
2 lbs baking potatoes
1/2 c milk or cream
salt & pepper to taste


Heat oil  in a large skillet or wok.  Add cabbage & leeks and saute until tender, about 30 minutes.  Stir frequently.

Meanwhile, peel the potatoes and cut them into quarters.  Put them in a sauce pan and cover with water.  Cook over medium high heat until soft, them drain.  Mash them and beat in the butter and milk or cream.  Fold in the cabbage mixture, season to taste and serve hot.

Eggplant and Zucchini Couscous

This is one of the two couscous salads we make regularly. The other has chickpeas, raisins and mushrooms. You’ll find it here: fahyfamilyrecipes.wordpress.com/1996/07/16/couscous-salad

1 1/2 c instant couscous soaked in 1 1/2 c water for 1/2 an hour
1 large eggplant
4 leeks, halved lengthwise and sliced thin
2 medium zucchini, halved lengthwise and cut into 1/2 inch thick slices
1/3 c virgin olive oil
1 pint cherry tomatoes
1 T lemon juice
1/4 c fresh basil, minced
1/4 c fresh mint, minced
Cut the eggplant into 1/2 inch pieces — layer the eggplant in a colander and salt it well.  Set it aside for 20 minutes.  Rinse and pat dry.

Set oven to 400 degrees.

In a large roasting pan toss the eggplant together with the leeks, zucchini and 3 T olive oil out of the third of a cup total.  Bake for 45 minutes, stirring occasionally until tender and lightly browned.  Allow to cool slightly and then transfer to a serving bowl.  Add the rest of the ingredients and toss gently to combine.   Serve at once, or chill.

Eggplant Zucchini Couscous front
Eggplant Zucchini Couscous back